Tsukemono (Japanese pickled vegetables) are the specialty at this branch of the Kyoto-based restaurant Kintame. Located on a small side street in Monzennakacho, the casual eatery is decorated with tiled floors and simple wooden furniture that seats only 24 diners, which means lines often extend out the front door. The limited menu emphasizes fresh seasonal vegetables such as cucumber, daikon, and eggplant, which are pressed with stones and then pickled in salt, miso, soy sauce, or sake. Try the bubuchazuke (miso-marinated, grilled fish with an assortment of tsukemono) followed by the ochazuke (a dessert consisting of rice in green tea).
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